Comparison of sensory evaluation of aromatic rice by consumers in East and South‐east Asia

Hori, Kohji; Purboyo, Rahma Boedi R. A.; Jo, Miae; Kim, Sangae; Akinaga, Y.; Okita, Takuo; Kang, Moonsun

doi:10.1111/j.1470-6431.1994.tb00682.x

Cited by 13 publications

(11 citation statements)

References 6 publications

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“…There have also been examples of reports on food textural preferences, with studies displaying no significant differences between cultures; namely, studies done by Jaeger et al (1998) on the preference patterns of mealiness between British and Danish consumers, and Murray et al (2000) on textural preference between consumers of European origin and of Chinese origin. Also, differences in cultural preferences have also been reported on taste preferences of aromatic rice (Hori et al 1994), fruit juice formulation (Abdullah 1995), snack chips (Ward et al 1998) and herbal drugs (Pieroni and Torry 2007), showing that cultural sensory variation is apparent and context dependant.…”

Section: Introductionmentioning

confidence: 99%

Sensory Evaluation of Chinese‐style Marinated Chicken by Chinese and European Naïve Assessors

Yusop¹,

O’Sullivan²,

Kerry³

et al. 2009

Journal of Sensory Studies

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This study was carried out in order to determine the sensory acceptability of chicken breast fillet marinated with retail and commercially available Chinese-style marinades. Forty-nine naïve assessors, including 25 European and 24 Chinese, were selected to assess 17 sensory attributeability. The instrumental color of the cooked samples and pH, moisture and fat content of the marinades were also analyzed instrumentally. Marinades were applied to the chicken fillets and dry cooked at 170C for 15 min to an internal temperature of 73C. Sensory evaluation showed that there were significant differences between both naïve assessor groups in all attributes measured, excluding bright red color, sweet and sour and flavor authenticity (P < 0.05). 512Spice). Although the optimal characteristics of an ideal Chinese marinade were identified by the European group, the Chinese perception for Chinesestyle marinated products available in the Irish market were less acceptable and were considered non-authentic. PRACTICAL APPLICATIONSThe findings from this research will benefit marinade and marinated chicken product manufacturers, when developing or optimizing their ethnic products for the local and international markets. The European naïve consumers were found to successfully differentiate the Chinese marinade products according to four specific flavors. Although the optimal characteristics of an ideal Chinese marinade were identified by the European, the Chinese naïve assessor's perception for Chinese-style marinade products available in the Irish market were less acceptable and lacking in authenticity. These results are of interest to individuals undertaking cross cultural consumer studies, even though the results presented here used naïve assessors. 514 S.M. YUSOP ET AL.

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Section: Introductionmentioning

confidence: 99%

Sensory Evaluation of Chinese‐style Marinated Chicken by Chinese and European Naïve Assessors

Yusop¹,

O’Sullivan²,

Kerry³

et al. 2009

Journal of Sensory Studies

View full text Add to dashboard Cite

show abstract

Section: Introductionmentioning

confidence: 99%

“…Both studies reported no significant differences in textural preference between cultures. However, cultural differences have also been reported on taste preferences of fruit juice formulation (Abdullah 1995), aromatic rice (Hori et al 1994), herbal drugs (Pieroni and Torry 2007) and snack chips (Ward et al 1998), reflecting that cultural sensory variation is still unclear, but is evident and context dependent. This discrepancy is believed to be contributed by factors such as consumer familiarity with and exposures to foods (Laing et al 1994;Prescott and Bell 1995;Prescott 1998), level of understanding of the sensory vocabulary and terms (Aström et al 2006) and individual differences (Rozin 1990a,b) arising from experience, dietary habits and attitudes to food (Rozin et al 1999).…”

Section: Introductionmentioning

confidence: 99%

Sensory Evaluation of Indian‐style Marinated Chicken by Malaysian and European Naïve Assessors

Yusop

O’Sullivan

Kerry³

et al. 2009

Journal of Sensory Studies

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This study was carried out to determine the sensory acceptability of chicken breast fillets marinated with 13 different commercially available Indian‐style marinades. Thirty‐four naïve assessors (untrained panelists), 20 Malaysian and 14 European, were selected to assess the following sensory attributes: color, color uniformity, Tikka‐Masala aroma, Tikka‐Masala flavor, herblike flavor, hotness, authenticity, juiciness and overall acceptability. The color of the cooked samples and the pH, moisture and fat content of the marinades were analyzed instrumentally. Marinades were applied to the chicken fillets, which were then dry cooked at 170C for 15 min to an internal temperature of 73C. Sensory evaluation showed significant differences (P < 0.05) in color uniformity, hotness and juiciness of the cooked marinated chicken perceived between groups. Samples marinated with marinades L and I received the highest score from the Malaysian panelists in terms of overall acceptability, whereas marinades A and F were chosen by the European group. PRACTICAL APPLICATIONS The findings from this research will benefit manufacturers of marinade and marinated chicken products in developing or optimizing their products for the local and international markets. The optimal characteristics of an ideal marinade were identified for each assessor group. These results are also of interest to individuals undertaking cross‐cultural consumer studies, even though the results presented here used naïve assessors.

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“…When farmers become conscious of their rice quality, they are driven to produce better quality rice. Aromatic rice varieties are very popular in South and South East Asia and have recently gained wider acceptance in the USA, Europe and East Asia, especially in China 5,6 . Due to their characteristics such as aroma and flavor, they are highly favored, and command higher prices in markets.…”

Section: Introductionmentioning

confidence: 99%

Area Dependency of 2-Acetyl-1-Pyrroline Content in an Aromatic Rice Variety, Khao Dawk Mali 105

Yoshihashi

Nguyen

Kabaki

2004

JARQ

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It has been stated that the quality of the aromatic rice variety, Khao Dawk Mali 105 is influenced by the environment of the production area or cultivation method. In this study, 2-acetyl-1-pyrroline content of various rice samples in Thailand was investigated. The results showed that the samples from the Northeastern region, where Khao Dawk Mali 105 was cropped in rain-fed paddy fields, were higher in 2-acetyl-1-pyrroline content. The "Tungkularonghai" area, stated as being the highest quality rice production area, had the highest content among the areas in Northeastern Thailand. Samples collected from non-drought condition areas showed lower content even in the Tungkularonghai area. However, differences in seeding method did not affect 2-acetyl-1-pyrroline content in the Tungkularonghai area. These results showed that dry climate might be a factor for 2-acetyl-1-pyrroline content in Khao Dawk Mali 105. Since Khao Dawk Mali 105 is a photosensitive variety, it was expected that the ripening stage becomes uniform at a certain period which should be suitable for 2-acetyl-1-pyrroline formation in paddy fields.

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Comparison of sensory evaluation of aromatic rice by consumers in East and South‐east Asia

Cited by 13 publications

References 6 publications

Sensory Evaluation of Chinese‐style Marinated Chicken by Chinese and European Naïve Assessors

Sensory Evaluation of Chinese‐style Marinated Chicken by Chinese and European Naïve Assessors

Sensory Evaluation of Indian‐style Marinated Chicken by Malaysian and European Naïve Assessors

Area Dependency of 2-Acetyl-1-Pyrroline Content in an Aromatic Rice Variety, Khao Dawk Mali 105

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